Creamy Corn Soup with Queso Fresco and Cilantro

I love this soup, and this is the perfect time of year to make it with summer corn at it’s sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this soup is sweet and creamy, made with fresh summer corn. I didn’t use any cream, instead it’s simmered in low fat milk and thickened with a potato, once pureed it’s thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro with gives it that sweet-savory finish that we love in my home!

If you can’t find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don’t think it would taste nearly as good so for best results, make this with fresh corn while it’s in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!

Creamy Corn Soup with Queso Fresco and Cilantro
Servings: 6 • Size: about 1 1/4 cups  • Points +: 7 pts • Smart Points: 10
Calories: 257 • Fat: 8 g • Carb: 36 g • Fiber: 3 g • Protein: 14 g • Sugar: 14 g
Sodium: 474 mg  • Cholest: 22 mg


  • 1/2 teaspoon olive oil
  • 1/3 cup chopped scallions
  • 1 garlic clove, chopped
  • 3 1/2 cups fresh corn kernels, cut from the cob (from 5-6 medium)
  • 1 (6 oz) russet potato, peeled and diced
  • 5 cups 1% milk
  • 1 chicken bouillon cube (or Vegetable Better than Bouillon)
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/4 cup reduced fat sour cream
  • salt and fresh pepper, to taste
  • 3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)


Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic for 1 minute. Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.

Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.

Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.

Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh cilantro.

Makes 7 1/2 cups.